In a bowl, prepare the Caesar dressing by mixing all ingredients until smooth and creamy. Take 4-5 tablespoons of this dressing and mix it with chopped romaine lettuce in a medium bowl. Cover and refrigerate both the salad and the remaining dressing separately.

Lay the chicken cutlets on a cutting board. If uneven in thickness, pound them to make them even. Sprinkle both sides with salt and ground black pepper.

Set up a breading station with three shallow plates: mix flour, salt, and smoked paprika in the first; whisk eggs with salt in the second; and mix panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese in the third.

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, shake off excess. Dip in the egg mixture, then firmly press into the breadcrumb mixture. Repeat for all cutlets.

Once the oil is hot, carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked, about 4-5 minutes per side. Remove and place on a wire rack to drain excess oil.

Slice the baguettes into 12 cm (5") portions and cut open lengthwise. Spread a layer of reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately.